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1
Put oven rack in middle position and preheat oven to 400F.
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2
Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid.
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3
Bake coconut 15 minutes.
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4
Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver.
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5
Remove brown membrane with a sharp paring knife or vegetable peeler.
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6
Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender.
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7
Measure out 1/2 cup ground coconut (reserve remainder for another use) and puree with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
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8
Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes.
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9
Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes.
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10
Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes.
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11
Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
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12
While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl.
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13
Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened.
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14
Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
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15
Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar.
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16
Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes.
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17
Stir in remaining teaspoon salt.
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18
*Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).
